Motichoor ke Laddu

Posted on October 17, 2020

Motichoor ke Laddu 


  • 2 ½ cups of gram flour
  • 500 ml milk
  • 1/2 teaspoon black cardamom powder
  • 3 cups of ghee (clarified butter)
  • A fine-holed Shallow Strainer Spoon 

For Syrup:

  • 3 cups of sugar
  • 3-4 cups of water
  • 2 tablespoon milk
  • 3 cups of ghee (clarified butter)
  • 1 tablespoon food colour (orange or yellow)


For Syrup:

  1. Put sugar and water in a vessel and boil.
  2. When sugar dissolves, add milk and boil for 5 minutes till scum forms on top.
  3. Strain and return to fire.
  4. Add color and boil till sticky but no thread has formed.
  5. Add cardamom powder and mix well and keep aside. 

For Boondi:

  1. Mix flour with milk and make a smooth batter.
  2. Mix cardamom powder with it.
  3. Heat ghee in a heavy frying pan, hold strainer on top with one hand and with the other hand pour some
    batter all over the holes.
  4. Tap gently till all batter has fallen into hot ghee.
  5. Stir with an another strainer and remove when light golden, keep aside. 
  6. Repeat for remaining batter.

Last Steps:

  1. Immerse boondi in syrup and keep it for a min.
  2. Drain the excess syrup.
  3. Spread the boondis in a large plate and sprinkle little hot water over it.
  4. Cover and keep for 5 minutes.
  5. Shape in laddoos with moist palms.
  6. Let it cool and dry, before storing in containers. 
  7. Garnish the ladoos with sliver foil and chopped almonds and pistachios.

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